Sophisticated minimalism created from a ruined farmhouse! Bravo!
The philosophy of connecting heaven and earth is obvious. The nest, from which life emanates, chosen as the logo designed by Barbara and Enzo, is the emblem of the complete rejuvenation that can be gained from staying in this establishment. Everything from the novel curtains, to the open glass roof, through which you can connect to the sky and the stars above, accentuate this theme. The use of local ingredients, materials, artists and suppliers has been mandatory. Barbara is proud to exhibit products from the local community. Enzo’s food is exceptional. He only uses ingredients that he can source from the local area. On our first evening, we had as a starter, a seafood bisque made from local seafood, including fregola sarda, shrimps, crabs, "boca in cava", Ashley, Scorpion fish, cuttlefish, mussels and vongole, which was uniquely served in preservative jars. For our primi, we had home-made orechiette with a local shrimp and artichokes; for our secondi piatti, we had the most delicious, moist sword fish with a salmoriglio sauce, made from parsley, olive oil, lemon, garlic and oregano, drizzled over it and served with grilled zucchini . Our dolce was panna cotta topped with Vin Santo and cinnamon. Such a good idea! We asked Barbara to recommend a wine to accompany our dinner. She chose a 100% Verdicchio wine from Villa Bucci, which is a Castelli di Jesi Classico Superiore 2016. It was superb. Unfortunately, the weather for our second day was extremely inclement and we decided to stay indoors and enjoy the hotel and some quiet time. We did get to see Stage 2 of the Giro d’Italia 2019, which went from Vinci to Orbetello on the television. Our second dinner in-house comprised thinly sliced cuttle fish sitting on a bed of puréed broad beans; for our secondi piatti, we had a basket of frito della mare, which we enjoyed eating with our fingers. The shrimp were so well cooked at 180 degrees C, that you could eat the entire thing! For dolce, we had mille feuille with a chocolate filling served with stewed mulberries. For our wine, Barbara suggested a Monacesca, a Verdicchio di Matelica 2016, which went very well with our meal. Our breakfasts were great as well. The formaggi and the beautiful tomatoes, the muesli, yoghurt, fruit and croissants were all enjoyed. This was the coldest May in 60 years. Barbara and Enzo had made a fire and used a copper pipe as a bellows, which was fascinating to watch! Unfortunately, it was too cold to swim in the lovely swimming pool. Grazie mille, Barbara and Enzo!
Houlihan2 - 30/06/2019